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Cheesy green bean casserole in a white baking dish with golden crispy fried onions on top, a serving scooped out to show green beans in a thick, creamy cheddar sauce

Cheesy Green Bean Casserole

A creamy, cheesy green bean casserole with cream cheese, sharp cheddar and crispy fried onions, made from pantry staples and easy to prepare a day ahead.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the casserole
  • 4 cans cut green beans 14.5 oz / 411 g each, drained well
  • 2 cans condensed cream of mushroom soup 10.5 oz / 298 g each, undiluted
  • 4 oz cream cheese 115 g, softened
  • 2 tbsp butter 30 g, softened
  • 1 1/2 cups shredded sharp cheddar
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • salt to taste
For the topping
  • 1/2 cup shredded sharp cheddar
  • 1 can French fried onions 6 oz / 170 g, about 2 2/3 cups

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Drain the green beans well in a colander.
  2. In a large bowl, beat the cream of mushroom soup, cream cheese and butter until smooth. Stir in 1 1/2 cups of cheddar, the onion powder, garlic powder and pepper.
  3. Fold in the green beans until coated. Taste and add salt only if needed.
  4. Spread the mixture evenly in the baking dish.
  5. Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the center is hot.
  6. Sprinkle with the remaining 1/2 cup of cheddar and the fried onions. Bake 8 to 10 minutes more, until the onions are deep golden brown.
  7. Let stand for 5 minutes before serving.

Notes

Make ahead: assemble through step 4 up to 1 day ahead, cover and refrigerate. Let it sit 30 minutes at room temperature, bake 35 to 40 minutes, then add the topping.
Fresh green beans: use about 2 lb (900 g), cut and blanched for 3 minutes, then drained and dried. Frozen: two 16-oz bags, thawed and squeezed dry; add 5 to 10 minutes to the first bake.
Storage: refrigerate covered for up to 3 days; reheat covered at 350°F for about 20 minutes. Freezing is not recommended.
Swaps: cream of chicken or cream of celery soup instead of mushroom; Monterey Jack or a Mexican blend instead of cheddar.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.